Rice Cookers Steamers

Now a days i am hearing about it a lot,everyone saying nonstick cookware is not good for cooking,it’s bad for ur health,is it true?Always i buy nonstick cookware,after few days the layer comes of little bit,once i was cooking in that vessel,my friend saw it and was saying that,it is so dangerous for ur health,if u cook in it.Is it true?

13 Comments | Tags: Cook, Cooking, Good, Health, NonStick, True, Ware

i think that this day and age, no one really knows anything about what will (or won’t) cause cancer. so i think to live your life afraid of using certain products b/c someone thinks that it could be harmful is silly. i heard on the news yesterday that some reasearch study showed a link between eating red meat and having breast cancer. i also heard another one that taking certain cold medicines will make you lose your sense of smell.
however, if you are concerned, then you will of course be able to find what you’re looking for. try williams sonoma or another high end department store to find non-tefflon coated cookware. you might end up paying a bit more but it will be well worth it. also, tefflon itself isn’t a bad thing, you just need to watch how you take care of it. don’t scratch it or use anything metal in it and it’ll last you a long time. i’ve worked in restaurants all my life and if you only knew how many times non-stick pans were used well after the tefflon was scratched!! it’s unrealistic to throw away perfectly good cookware b/c it MIGHT cause cancer.

Free WP Autoposter Plugins

1 Comment | Tags: Cookers, Cookware, Health, NonStick, Rice, Risk, Safe, Then, There

When thinking of healthy foods does brown rice or rice bran come to mind? It is common for us to have a list of favored healthy foods; our favorite fruits and vegetables; skinless white meat chicken; yogurt and low fat cheese.

Then there is that list of foods that brown rice may be on. The list of foods one knows is healthy like brown rice or rice bran and maybe they’ll try it one day; or not. Healthy grains like brown rice or rice bran are usually on this list.

Consciously, the choice is made for white rice instead of brown rice; processed baked goods instead of something with perhaps a healthy grain like rice bran on the ingredient list.

We opt out of the chewy texture and nutty flavor of a natural whole grain item like brown rice; or the unexpected sweetness of a rice bran product? If you had a choice and were ordering take out, would you look on the menu for brown rice? Would you go out of your way to inquire if brown rice were available at your local Asian restaurant?

I’m not talking about the fried rice that just happens to be brown from the cooking and seasoning process; I’m talking about unadulterated brown rice.

Hopefully we haven’t lost something in the low-carb revolution; the part of the message about needing grains like brown rice in our diets to aid in digestion; fight constipation; control blood pressure; and perhaps lower LDL cholesterol in the fight against heart disease.

In addition brown rice provides our bodies with healthy nutrients like magnesium, phosphorus, copper, thiamin, niacin, fiber, iron and vitamin B-6. Brown rice is a staple with other healthy grains in vegetarian and macrobiotic diets for these nutrients. It also has three quarters more dietary fiber than white rice.

The benefits of whole grains may not mean that every individual on the planet needs to follow the recommended guidelines.

Individuals seeking medical attention for diabetes or allergies may receive special nutritional advice from professionals regarding their diet. However adding the right mix of vegetables and healthy grains to your diet is smart eating.

No doubt your taste buds will need some time to adjust. Make your brown rice selection with care. Check labels to ensure a freshness packing date. Since brown rice hasn’t been through the same processes as white rice the expiration date may not be as lengthy. Stale brown rice will taste rancid and shouldn’t be eaten.

Make the transition of adding brown rice or rice bran to your diet a slow process. Gradually swap out processed foods for a smart food like brown rice and rice bran. Read ingredient labels; find whole grain breads that list rice bran in the first few ingredients.

Ask your favorite Asian restaurant if they serve brown rice in place of white rice. Mix it with white rice in a favorite recipe like stuffed peppers until you’re used to the nutty whole grain goodness of the brown rice on its own. In no time your taste buds will be thanking you.

Comments Off | Tags: Fiber, Health, Rice, Shine, Weight Loss

What’s in a color? How does being white or brown makes rice with difference in properties? But the difference between brown rice and white rice is not just color. Brown rice has only the outermost layer, the hull, removed. This way the nutritional value of the rice is not compromised. When brown rice is further milled to remove the bran and most of the germ layer, the result is whiter rice, which has lost many more nutrients. But the white rice we see is further polished. A layer filled with health-supportive, essential fats is removed to make white rice. The resulting white rice is simply a refined starch that is devoid of its basic nutrients.Benefits of Brown Rice: 1.Relieve Constipation: The fibers present in brown rice, increase bowl movement, thus helping in reducing constipation. 2.Prevention of Asthma: According to researchers, increased intake of whole grains and fish could reduce the risk of childhood asthma by about fifty percent. The numerous anti-inflammatory compounds found in fish and brown rice help in reducing wheezing 3.Weight Loss: Studies show that people who consume whole grain foods like brown rice consistently weigh less than those who eat less of these fiber-rich foods. 4.Rich in Minerals: Brown rice is a good source of manganese, selenium and magnesium. Manganese helps in energy production and antioxidant protection. It is also involved in the synthesis of fatty acids, which are important for a healthy nervous system, and in the production of cholesterol, which is used by the body to produce sex hormones. It provides protection against damage from the free radicals produced during energy production. 5.Lower Risk of Diabetes: Brown rice is low in salt and sugar with zero cholesterol and gluten.Brown rice and other whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body’s use of glucose and insulin secretion. 6.Prevention of Colon Cancer: Brown rice is rich in fiber, but how does this quality help in preventing cancer? Fibers are essential to minimize the amount of time cancer-causing substances spend in contact with colon cells. Brown rice also contain selenium, a trace mineral that has been shown to substantially reduce the risk of colon cancer. Studies show that Selenium induces DNA repair and synthesis in damaged cells and to inhibit the proliferation of cancer cells. 7.Minimize Risk of Heart Attack: The oil in whole brown rice minimizes cholesterol. So you have yet another reason to start eating brown rice. In addition to this, brown rice is also rich in B vitamins. Especially women after menopause should include brown rice in their diet. Those with high cholesterol, high blood pressure or other signs of cardiovascular disease benefit a lot from 4-5 servings of brown rice. 8.Keep Blood Pressure in Check: Magnesium helps regulate nerve and muscle tone by balancing the action of calcium. By blocking calcium’s entry in nerve cells, magnesium keeps our blood vessels relaxed. If we have magnesium deficiency, calcium can gain free entry, and nerve cells become over activated, sending too many messages and causing excessive contraction. Thus resulting in high blood pressure, muscle spasms, and migraine headaches, tension and fatigue. 9.Prevention of Gall stones: The fibers present in whole grains including brown rice, reduce the secretion of bile acids, excessive amounts of which contribute to gallstone formation.Storage: Brown rice has oil rich germ, which makes it to become stale sooner than white rice. It should be stored in air tight containers and can be kept for about six months.Quick recipes: Put rice and sliced, small cubes of boiled vegetables in a pita bread, top with your favorite dressing, and enjoy. You can make rice pudding by adding raisins and nutmeg in cooked rice mixed with milk.

Comments Off | Tags: Brown Rice, Health, Nutrition

When view of wholesome foods does chocolate rice or rice cellulose come to opinion? It is mutual for us to have a file of favored healthful foods; our beloved fruits and vegetables; skinless fair meat chicken; yogurt and low fat cheese. Then there is that roll of foods that brunette rice may be on. The directory of foods one knows is strong like auburn rice or rice grain and perhaps they’ll try it one day; or not. Healthy grains like coffee rice or rice integrity are mostly on this file. Consciously, the span is made for colorless rice instead of coffee rice; processed baked cargo instead of something with perhaps a well grain like rice fiber on the ingredient file. We opt out of the leathery touch and cracked savor of an inherent total grain piece like auburn rice; or the unexpected harmony of a rice bran effect? If you had a choice and were ordering take out, would you look on the menu for bronzed rice? Would you go out of your way to request if bronzed rice were offered at your resident Asian restaurant? I’m not chatting about the fried rice that just happens to be auburn from the cooking and color treat; I’m chatting about unadulterated tanned rice. Hopefully we sanctuary’t forlorn something in the low-carb revolution; the part of the letter about needing grains like chocolate rice in our diets to aid in digestion; contest constipation; rule blood make; and perhaps inferior LDL cholesterol in the contest against sympathy disease. In addition bronzed rice provides our bodies with vigorous nutrients like magnesium, phosphorus, copper, thiamin, niacin, fiber, iron and vitamin B-6. Brown rice is a tack with other healthful grains in vegetarian and macrobiotic diets for these nutrients. It also has three quarters more food fiber than fair rice. The repayment of unbroken grains may not mean that every individual on the earth wants to follow the recommended guidelines. Individuals seeking health attention for diabetes or allergies may collect elite nutritional opinion from professionals about their diet. However adding the right mix of vegetables and healthy grains to your diet is smart ingestion. No query your style buds will indigence sometime to adjust. Make your bronzed rice choice with precision. Check labels to ensure airiness packing time. Since brunette rice hasn’t been through the same processes as colorless rice the expiration date may not be as lengthy. Stale russet rice will class stale and shouldn’t be eaten. Make the transition of adding russet rice or rice bran to your diet a gradual treat. Gradually swap out processed foods for a smart food like brown rice and rice bran. Read ingredient labels; find unbroken grain breads that list rice bran in the first few ingredients. Ask your darling Asian restaurant if they wait brown rice in place of colorless rice. Mix it with ashen rice in a beloved recipe like stuffed peppers pending you’re used to the nutty complete grain goodness of the brown rice on its own. In no time your feel buds will be thanking you.

Comments Off | Tags: Apple Nutrition, Banana Nutrition, Cheese Nutrition, Chicken Nutrition, Egg Nutrition, Food Nutrition Facts, Fruit Nutrition, Health, Milk Nutrition, Nutrition, Nutrition Content, Nutrition Values, Pizza Nutrition, Potato Nutrition, Rice Nutrition, Sushi

I live alone so I need a small rice cooker. But every one I’ve seen is plastic, and/or goes in the microwave and/or is coated with nonstick surface crud. Does anyone out there have a small rice cooker that is not for microwaves, not plastic (at least inside), and not coated with a nonstick surface chemical?

4 Comments | Tags: Cooker, Harmful, Health, Rice, Small, That, There

The different foods and beverages that Americans typically consume contain an overwhelming amount of sugars. It is often argued that these sugars are not essential to our bodies, and in many cases provide little benefit. Some experts believe this is one reason why obesity in children and diabetes in both children and adults is on the rise.

Too much sugar can also be bad for the teeth as well, causing cavities and decay.  Yet many individuals eat as many sugary foods and beverages with as we can. Why do we do this? Because sugar tastes sweet and our diets have conditioned us to crave a sweet taste. Cutting out sweets because it would be a healthier choice is not a reason enough to give up sugar for most of us. Even some people with diabetes or weight issues, who have to watch their sugar intake a lot closer, fall into having sweets they should not have, because sugary foods are enticing to the taste buds and stomach..

Splenda is a sugar-alternative that has the sweetness of sugar because the processing of it begins using pure sugar. That is how Splenda gets the sweetness of sugar and ends without the calories and insulin-raising affects of pure sugar.  Splenda can help you and your family to eat healthier without having to sacrifice the sweet taste from foods that you and your family love.  Splenda also permits diabetics and those watching their weight to have sweet-tasting foods while reducing their sugar and calorie intake. Splenda offers an easier way for you to cook and bake Lo-Cal meals and snacks for your family.

It is not hard at all to transform your family’s favorite meals and snacks into great-tasting, healthier versions of themselves. Breads, cookies, glazes, pies, muffins, and sauces that generally call for sugar for its sweetness effect, are best transformed into healthy alternatives you and your family will enjoy using Splenda granules. For chewier cookies, it may be better to use Splenda blend instead of the granules to make chunkier cookies. If the sugar is more for providing substance to hold all the ingredients together in a recipe than for its sweetness, a blend of sugar and Splenda with a ratio of 25 to 30 percent of Splenda to the amount of sugar needed, will work best in these recipes. You will still be cutting calories and making healthier foods for you and your family.

You may have to use different cooking and baking pans (usually a little smaller) with certain recipes than you had to before to obtain the same consistency as with the old versions of those recipes. Printed right on Splenda packages are recipes to help you in cooking and baking with Splenda. If the recipe you want to prepare is not on the package, hop online and search for a version of that recipe that uses Splenda.

Are you concerned that your family will notice the change from pure sugar to Splenda and not give your healthier baking and cooking a chance? Try substituting ½ to 1 cup of Splenda in a pie or cookie recipe calling for 2 cups of sugar. This will at least give your family more of the sugar taste they still crave while cutting calories they are consuming by a third. Once they realize that there is no bitter aftertaste in foods cooked and baked using Splenda unlike many of those other sugar alternatives, they will be more likely to try recipes using Splenda in the future. You can slowly wean them off pure sugar and before long; they will not be missing the sugar-laden meals and snacks they used to eat at all.

The website provided by Splenda is an excellent resource for learning about how to use this sugar substitute in recipes for better health for both you and your family. On the site, you will find baking and cooking tips, educational resources for coping with diabetes, a store to purchase items to help make your Lo-Cal baking and cooking with Splenda even easier, and a whole lot of other useful information. Do check out the recipe collection where you will find many delicious recipes made using Splenda for you and your family to try.

Make the choice to begin baking, and cooking healthier foods and snacks for you and your family. Let Splenda help make your family’s move from unhealthy to healthier eating an enjoyable experience. With Splenda you can create Lo-Cal meals and snacks the whole family will enjoy. Share your recipes made using Splenda with friends so that they might also begin using and benefiting from Splenda, the great tasting, zero-calorie alternative to sugar. What’s for dinner at your house tonight? It could be a delicious Lo-Cal meal with the sweetness of sugar, but without the calories and harmful effects of sugar. Make tonight a Splenda-Terrific mealtime for you and your family with Splenda.

Comments Off | Tags: Baking, Cooking, Desserts, Diet, Drinks, Exercise, Food, Health, Low Carb Food, Nutrition, Splenda, Sugar-Free, Sugar-free Cooking, Weight Loss

For people dealing with diabetes or other sugar-related problems, it can sometimes be difficult to watch others enjoy great meals, especially desserts. There are sugar substitutes available that allow you to enjoy these same great meals and desserts. One sugar substitute you can cook with is Splenda. However, many people find that replicating recipes using this alternative sweetener product is difficult. Here are some top tips to help you cook with Splenda:Tip #1: Only fully replace Splenda in recipes that have low to medium amounts of sugarWhen a recipe calls a large amount of sugar, such as with angel food cake or fudge, the sugar has a greater purpose than just making the food sweeter. It is also used to create the texture and structure of the food. Splenda is not the same as sugar in that regard, even though it is just as sweet. So, look for recipes that treat sugar as a sweetening agent. If your recipe calls for a lot of sugar, you can replace 25% to 50% of it with Splenda.Tip #2: Bring out the flavor with vanilla or honeyWhen you are baking cookies and other treats that call for both sugar and vanilla, adding an extra teaspoon or half teaspoon can bring out the sweet flavor of the Splenda and the vanilla flavor of the extract. You should not use more than one extra teaspoon per cup of Splenda. For breads and other recipes that do not call for vanilla but are still sweet, you can use a tablespoon of honey instead. Tip #3: Consider the yeast in your recipeIn order for yeast to work, it needs to be activated with sugar. Splenda does not provide yeast with the proper food it needs to make your bread rise. When you are replacing the sugar with Splenda, make sure that you keep a couple teaspoons as sugar, and for larger recipes, you should use more sugar than Splenda. Yeast recipes are more difficult when you use Splenda, so you may want to do some practice runs to ensure that you have the right sugar-to-Splenda ratio for the yeast to work. Tip #4: Watch your baking timesWhen you use Splenda in your recipes, the baking time is going to be different from using sucrose. Until you know how your recipe reacts to the sweetener change, check your baked goods early to see if they are done. Cakes and breads are sometimes done up to 10 minutes earlier if you replace all of the sugar with Splenda. Cookies, muffins, brownies, and other baked goods might be done up to five minutes before their normal time. When you figure out the correct Splenda baking time, write it on your recipe card so that you know for next time. Tip #5: Flatten your cookies a bit to help them spreadSplenda changes the chemical make up of your cookies, and sugar is one of the ingredients that help a cookie spread as it bakes. Splenda does not do that job as well, so before you put your cookies in the over, press them down a bit to help them flatten. When a cookie spreads, it bakes more evenly. Tip #6: Help your baked goods rise with smaller pansSugar is an ingredient that helps breads, cakes, brownies, and other baked goods rise when baking. If you replace all of the sugar with Splenda, you will not achieve that same fluffy height for the most part. You can help the process by using two smaller pans instead of one larger pan and then following the recipe as normal. If you are still not getting the height you want, try adding an addition teaspoon of baking powder and a cup of nonfat dry milk powder per every two cups of Splenda in your recipe.Tip #7: Follow the Splenda directions carefullyThere are a number of different kinds of Splenda, and before you begin using it to replace sugar in your recipes, read the label to find out exactly how much Splenda to add. For some recipes such as those with regular sugar, you replace the sugar on a one to one ratio. However, other Splenda products, like the Splenda sugar blend, tell you to use only half the amount of blend that you would use with regular sugar. If you do not read the label carefully, your final product could be too sweet or it may not cook correctly. Tip #8: Test everything firstFinally, if you are going to cook with Splenda, test your recipes before making them for a party or event. Splenda does not always react in recipes the way you would expect. By doing a test run, you can see what needs to be adjusted without having to serve less than perfect baked goods to your guests.

Comments Off | Tags: Baking, Cooking, Desserts, Diet, Drinks, Exercise, Food, Health, Low Carb Food, Nutrition, Splenda, Sugar-Free, Sugar-free Cooking, Weight Loss

The words wheat and rice are referring to refined wheat and white rice. These foods are not whole grains like whole wheat and brown rice. What makes them so unhealthy for you is the good stuff was taken out and the unhealthy stuff was left in. It is like taking a person and taking the good out of them and leaving all the evil in them. So when you eat these foods they need to rob your body of the nutrients that were in them originally so you can digest them.
Over time this destroys your health. Then they create all these foods with wheat like pancakes, waffles, french toast, cream of wheat, bread, pasta, muffins, biscuits, soft and hard pretzels, cakes, cookies, crackers, donuts, bagels, blintzes, perogies, lasagna, sandwiches, burgers, pies, pizza and strombolis. Whole wheat and brown rice are whole grains and so are not unhealthy.
The whole wheat is not great for health though, but it is cheap. It is better to use other grains like rye, barley, kamut, spelt, quinoa, millet and wild rice. Wild rice is not a rice. It is the only grain that is native to North America. The wheat and rice is originally with 3 parts. To refine it, they take off the bran. This part of the grain has most of the fiber and is loaded with anti-oxidants that you need. This is then sold in the heath food store. The wheat and rice are sold in the fat and sick food store.
Then they take off the germ and that is sold in the health food store. It has most of the nutrition. Endosperm is the name of this part that is left. Rice endosperm and wheat endosperm are the precise terms for rice and wheat. It is mostly carbohydrates. So that is why this food makes you fat and sick. Whole wheat may be bland but brown rice tastes as good as white rice. It has a nuttier taste. Many Indians have switched from basmati rice to brown basmati rice.
Near me, there is a Japanese/Chinese restaurant that has 50% of their customers requesting the brown rice instead of the white rice. It is healthy to eat cracked wheat since it is raw. A friend of mine likes to cook quinoa since it only takes 15 minutes to cook. Instead of cream or wheat, you can buy buckwheat groats and make that as a hot cereal. You can sweeten it with blackstrap molasses or maple syrup. A very healthy grain to cook is amaranth. This only takes 15 minutes to cook. The grain, wild rice, would take 50 minutes to cook but Trader Joes has it already cooked and vacuum packed and you only need to heat it up. Copyright 2008 by Chuck Bluestein

Comments Off | Tags: Brown Rice, Diet, Health, Healthy, Rice, Unhealthy, Wheat, Whole Wheat

Being health conscious seems to be part of everyone’s lifestyle today. Here are a few helpful tips taken from the Good Cooking Central website that you can use as a guide for more tasteful and healthful eating:

• ALTERNATIVES TO COOKING WITH BUTTER:

When browning or sautéing onions, hamburger, etc., replace the butter by spraying your skillet with non-stick spray or use chicken or beef broth instead.

When baking, use reduced-calorie margarine instead of butter (but note that the texture may not always come out the same). Non-fat margarines currently on the market do not tend bake well.

Cutting butter in some of your recipes can cut a lot of the calories making it a diet-friendly option.

• CUTTING FAT WITH APPLESAUCE:

To reduce the fat content in your baking recipes, substitute applesauce for half of the amount of vegetable oil called for in the recipe. Using all applesauce produces a low-calorie, moist product.

• TO CUT CALORIES:

To cut calories when making stir-frys and stews that contain both vegetables and meat reduce the amount of meat by 1/3 and increase the amount of vegetables by 1/3.

• USE THE RIGHT EQUIPMENT

Eating healthy doesn’t have to taste bland or bad. Using the right equipment can make a world of difference in the healthy dishes you prepare. For example, using a simple grill pan provides you with a lot of flexibility in your meals. You can grill everything from fruits and vegetables to meats, while the fat just drips away.

• CUTTING FAT FROM A BROWNIE RECIPE

To cut fat from a brownie recipe, you may cut the butter back from 8 TBSP. to 3 TBSP. and add 5 TBSP. of fat-free sour cream to the batter to make up the difference.

• CUTTING OIL FROM A CAKE MIX RECIPE

When making up a cake from a cake mix, do not add the ½ cup of oil the recipe calls for. Instead add ½ cup of unsweetened applesauce to the batter for a moist healthier cake.

• USE EGG BEATERS

Substitute Egg Beaters for half of the eggs in mostly egg dishes (use 1/4 cup of Egg Beaters substitute per egg).

• IT’S O.K. TO USE LESS

Use less oil or butter for frying than the recipe calls for. Using about a tsp. of olive or canola oil can usually suffice. Using olive or canola oil instead of fat, butter or shortening for most recipes is a healthier choice.

• USE RUBS OR MARINADES – GRILL FOODS TO ADD FLAVOUR.

1. Rubs are dry spice blends and usually include both salt and sugar. They are rubbed directly on and into the meat before cooking. They add a mild flavour, but if you add the rub a day or so in advance the flavour of the spices will penetrate more into the meat.

2. Marinades are liquid and can be made from a variety of ingredients, but most importantly include something acidic (like lemon or lime juice, vinegar, yoghurt or fruit like papayas, pineapple or kiwis). This adds enzymes to the meat which tenderize it. Use caution in the amount of time you marinade meat to avoid the meat becoming “mushy”. A general rule is, for seafood as little as 15 minutes, 4-6 hours for thin cuts of meat and up to 12 hours for larger cuts.

3. Use a re-sealable plastic bag to marinate meats. Add the marinade and meat into the bag, seal, and shake or mush together to combine. Then let sit in the fridge for the required amount of time.

4. Never re-use marinades. If you wish to make a sauce or gravy from the marinade the meat has been in, boil the marinade for at least two minutes.

5. Brush the extra marinade onto the meat before grilling for extra flavour. Use it like a barbeque sauce, but be sure to let it cook through

If you would like to read more tips and hints, and get great recipes too, visit the Good Cooking Central website.

Comments Off | Tags: Cooking, Cooking Hints, Cooking Lifestyle, Cooking tips, Cut Fat, Cutting Fat, Diet, Diet Tips, Food, Food Hints, Food Tips, Good Cooking, Health, Health And Diet, Healthful Eating, Healthy Cooking, Healthy Eating, Nutrition